Instant Pot Make-Ahead Breakfast Burritos Recipe

Spray ice cube trays with nonstick cooking spray. Divide bacon Cheddar cheese bell pepper and green onions among the molds.

Whisk eggs half-and-half salt and pepper together in a measuring glass with a pour spout. Slowly pour egg mixture into the molds until they are full but not overflowing. Spray foil sheets with cooking spray and seal each mold individually.

Pour 1 1/4 cups water into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside. Carefully stack all 3 molds on top of the trivet.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions about 15 minutes. Unlock and remove the lid. Transfer molds to a clean work surface remove foil and let sit for 5 minutes.

Turn molds over to release the cooked filling. Place one in the center of each flour tortilla and roll into burritos. Let burritos cool. Wrap in parchment paper place in a large resealable plastic bag and freeze.